What you'll need

• Serves 4

  • 1 litre of water
  • 2 vegetable stock cubes
  • 4 carrots, roughly chopped
  • 4 sticks of celery, roughly chopped
  • 1 red capsicum, roughly chopped
  • 3 garlic cloves, crushed then chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tins of chopped tomatoes
  • 1 tin of chickpeas
  • 1 sprig of thyme
  • 1 tablespoon of cornflour
  • 30g parmesan cheese

The easy bit

1. Place all ingredients excluding the cornflour into a pan and bring to the boil.
2. Once boiling, reduce the heat and simmer for 1 hour.
3. Before serving, mix cornflour with a little water and stir through the soup.
4. Serve with a sprinkle of parmesan cheese.